Yield: 4 servings


For the burgers: 
1¼ lbs. ground beef or ground sirloin
2 tbsp. finely chopped yellow onion
1 clove garlic, minced
1 tsp. salt
½ tsp. freshly ground pepper
1 or 2 dashes of Worcestershire sauce

For the red onion jam: 
1 tbsp. butter
1 large red onion (or 2 small), thinly sliced
Pinch of sugar
Salt and pepper, to taste
½ cup red wine (I used pinot noir)

For the aioli: 
1/3 cup fresh basil leaves, lightly packed
1 clove garlic
1 large egg
1 tbsp. lemon juice
½ tsp. coarse salt
6 tbsp. canola oil
6 tbsp. olive oil
Freshly ground pepper, to taste

To assemble: 
Hamburger buns, split
Garlic herb goat cheese (about 2 oz.)

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  • step 1: HideShow Images

    To make the burgers, combine the ground beef, onion, garlic, salt, pepper and Worcestershire in a large bowl.  Stir or knead together just until evenly mix.  Form into four patties about 1 inch thick with an indentation in the center.   Meanwhile, heat a grill to medium-high heat.

  • step 2: HideShow Images

    To make the red onion jam, melt the butter in a large skillet over medium heat.  Stir in the onions, sugar, and season with salt and pepper to taste.  Cook the onions, stirring occasionally, until softened and they begin to brown.  Add about half of the red wine to the pan and let cook down, soaking into the onions.  Once the wine has been well absorbed, stir in the second half of the wine.  Continue to cook the onions, stirring occasionally, until well softened and all the liquid has been absorbed, about 20-25 minutes total.  Remove from the heat and set aside.

  • step 3: HideShow Images

    To make the aioli, combine the basil and garlic in the bowl of a food processor.  Pulse until finely chopped.  Add in the egg, lemon juice and salt and pulse briefly to combine.  With the food processor running, add the oils in a slow, steady stream through the feed tube until a thick aioli has formed.  (This can likely also be done in a blender or with an immersion blender, or even with a whisk and a lot of elbow grease.)

  • step 4: HideShow Images

    When the grill is heated, cook the patties to your liking, turning once.  Remove the finished patties to a plate and let rest briefly.  Meanwhile, place the split burger buns on the grill, cut side down, and let toast just briefly until golden brown.  Remove from the grill.  Spread a layer of the herbed goat cheese on the warmed buns.  Assemble the burgers with lettuce, the basil aioli and the red onion jam.  Serve immediately.